Uploaded July 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/crispy-shredded-halloumi-salad-with-kale
If you've never shredded and pan fried halloumi before, get on it!!! It's like pangrattato but better because it's 100% cheese. :) It's crispy, golden, cheesy and salty, and I see so many uses for it in my future - pastas, soups, roasted veg, hmm, I wonder if it would be too much to top my Mac and Cheese with it!! 🤔
In today's recipe, I'm turning something pretty virtuous into something you will devour an enormous mound of using the crispy halloumi crumbs - a kale salad. :) It has a surprising amount of kale in it - 5 big leaves - plus rice (the chewy grains goes really well with the crispy halloumi bits I find, I tried chickpeas and quinoa, and it wasn't as good). I like to chop the kale up into small pieces to make this a Spoon Salad so you get a bit of everything in every single bite!
Fair bit of dressing here, you need it for these type of salads because lots of little bits = lots of surface area to be dressed, and nobody wants a dry salad (especially not a kale one!).
Hope you love it! - Nagi x
------------------
CRISPY SHREDDED HALLOUMI SALAD (with kale)
4 as main (add soft boiled egg!), 5 to 6 as a side (great veg + starch in one)
225g/ 7.9oz halloumi, shredded using a box grater
1 1/2 tbsp olive oil
1/4 cup pine nuts (or slivered almonds)
5 very tightly packed cups kale leaves, chopped into ~1 – 1.5cm/ 0.4 – 0.6″ pieces – 4 to 5 big stems
1/4 red onion, very finely sliced then roughly chopped (~1/4 cup), or green onion
1/4 cup roughly chopped dill^ (or parsley)
3 cups cooked white rice* (1 cup uncooked rice grains), or brown rice or quinoa, warm or cooled
DRESSING – shake well in jar to dissolve honey:
3 tbsp apple cider vinegar
1/3 cup extra virgin oil olive oil
1 tsp honey
1/2 tsp Dijon mustard
1 garlic clove, finely grated or crushed using garlic crusher
1/4 tsp heaped cooking salt / kosher salt (halve for table salt, +50% for flakes)
1/8 tsp black pepper
1. Toast pinenuts in large non stick pan, remove. In same pan, heat oil on high then cook shredded halloumi until golden (not brown). Goes watery at first but then it starts to get colour. Remove into bowl, let it cool as you dress the salad, it gets crisper!
2. Pour 2 tbsp Dressing on kale and red onion, use hands to scrunch and massage to coat all the kale. Add rice, most pine nuts, dill, rest of dressing, toss. Pour into large shallow dish (for max surface area to cover with crunchy crumbs), sprinkle with crispy halloumi and remaining pine nuts. Serve!
--------
* To cook rice, put unwashed rice + 1 1/2 cups water in a medium saucepan, bring to rapid simmer on high, put lid on, turn down to medium low / medium (water simmering, not furiously bubbling). Cook 13 min until all water absorbed, do NOT stir. Keep lid on and rest for 10 min, fluff. Use warm for a warm salad, or cool. Honestly, both are great! If you can’t resist rinsing the rice (and if it might be dirty, you should), reduce water by 2 tablespoons.
^ Sub 1/2 tsp dried oregano in dressing if you don’t have fresh herbs.
MEAL PREP – Massage kale with dressing, add everything else but don’t dress. Keep halloumi in separate container. Bring salad to room temp before serving as cold rice is very firm (I like to microwave for a warm version), dress and top with halloumi!
Recipe ⬇️ or print: recipetineats.com/crispy-shredded-halloumi-salad-with-kale
If you've never shredded and pan fried halloumi before, get on it!!! It's like pangrattato but better because it's 100% cheese. :) It's crispy, golden, cheesy and salty, and I see so many uses for it in my future - pastas, soups, roasted veg, hmm, I wonder if it would be too much to top my Mac and Cheese with it!! 🤔
In today's recipe, I'm turning something pretty virtuous into something you will devour an enormous mound of using the crispy halloumi crumbs - a kale salad. :) It has a surprising amount of kale in it - 5 big leaves - plus rice (the chewy grains goes really well with the crispy halloumi bits I find, I tried chickpeas and quinoa, and it wasn't as good). I like to chop the kale up into small pieces to make this a Spoon Salad so you get a bit of everything in every single bite!
Fair bit of dressing here, you need it for these type of salads because lots of little bits = lots of surface area to be dressed, and nobody wants a dry salad (especially not a kale one!).
Hope you love it! - Nagi x
------------------
CRISPY SHREDDED HALLOUMI SALAD (with kale)
4 as main (add soft boiled egg!), 5 to 6 as a side (great veg + starch in one)
225g/ 7.9oz halloumi, shredded using a box grater
1 1/2 tbsp olive oil
1/4 cup pine nuts (or slivered almonds)
5 very tightly packed cups kale leaves, chopped into ~1 – 1.5cm/ 0.4 – 0.6″ pieces – 4 to 5 big stems
1/4 red onion, very finely sliced then roughly chopped (~1/4 cup), or green onion
1/4 cup roughly chopped dill^ (or parsley)
3 cups cooked white rice* (1 cup uncooked rice grains), or brown rice or quinoa, warm or cooled
DRESSING – shake well in jar to dissolve honey:
3 tbsp apple cider vinegar
1/3 cup extra virgin oil olive oil
1 tsp honey
1/2 tsp Dijon mustard
1 garlic clove, finely grated or crushed using garlic crusher
1/4 tsp heaped cooking salt / kosher salt (halve for table salt, +50% for flakes)
1/8 tsp black pepper
1. Toast pinenuts in large non stick pan, remove. In same pan, heat oil on high then cook shredded halloumi until golden (not brown). Goes watery at first but then it starts to get colour. Remove into bowl, let it cool as you dress the salad, it gets crisper!
2. Pour 2 tbsp Dressing on kale and red onion, use hands to scrunch and massage to coat all the kale. Add rice, most pine nuts, dill, rest of dressing, toss. Pour into large shallow dish (for max surface area to cover with crunchy crumbs), sprinkle with crispy halloumi and remaining pine nuts. Serve!
--------
* To cook rice, put unwashed rice + 1 1/2 cups water in a medium saucepan, bring to rapid simmer on high, put lid on, turn down to medium low / medium (water simmering, not furiously bubbling). Cook 13 min until all water absorbed, do NOT stir. Keep lid on and rest for 10 min, fluff. Use warm for a warm salad, or cool. Honestly, both are great! If you can’t resist rinsing the rice (and if it might be dirty, you should), reduce water by 2 tablespoons.
^ Sub 1/2 tsp dried oregano in dressing if you don’t have fresh herbs.
MEAL PREP – Massage kale with dressing, add everything else but don’t dress. Keep halloumi in separate container. Bring salad to room temp before serving as cold rice is very firm (I like to microwave for a warm version), dress and top with halloumi!
